China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is...China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness.展开更多
Objective:To compare and correlate the efficacy of the NOSE score&the VAS score in determining the symptomatic benefit in patients undergoing septoplasty.Materials and methods:Eighty patients with deviated nasal s...Objective:To compare and correlate the efficacy of the NOSE score&the VAS score in determining the symptomatic benefit in patients undergoing septoplasty.Materials and methods:Eighty patients with deviated nasal septum undergoing septoplasty were included in the study.NOSE score&VAS score(out of 100)was documented before and after surgery.Results were correlated and compared statistically.Results:In the NOSE score,the most bothersome symptom was trouble breathing through the nose(85.83);followed by Nasal obstruction or blockage(82.50).Wilcoxon test showed significant improvement with NOSE score and VAS score in all patients at 1 month and 3 months.Spearman’s coefficient showed a positive correlation between the two,though the score improvement and patient satisfaction rate was significantly high with NOSE score.Conclusions:NOSE score and the VAS score both provide effective framework for evaluating treatment responses after septoplasty.However,the NOSE score showed higher improvement and better patient satisfaction rate when used to measure of nasal obstruction as compared to the VAS score.展开更多
Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study...Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.展开更多
Four rice samples of long grain type were tested using an electronic nose (Cyranose-320).Samples of 5 g of each variety of rice were placed individually in vials and were analyzed with the electronic nose unit consist...Four rice samples of long grain type were tested using an electronic nose (Cyranose-320).Samples of 5 g of each variety of rice were placed individually in vials and were analyzed with the electronic nose unit consisting of 32 polymer sensors.The Cyranose-320 was able to differentiate between varieties of rice.The chemical composition of the rice odors for differentiating rice samples needs to be investigated.The optimum parameter settings should be considered during the Cyranose-320 training process especially for multiple samples,which are helpful for obtaining an accurate training model to improve identification capability.Further,it is necessary to investigate the E-nose sensor selection for obtaining better classification accuracy.A re- duced number of sensors could potentially shorten the data processing time,and could be used to establish an application pro- cedure and reduce the cost for a specific electronic nose.Further research is needed for developing analytical procedures that adapt the Cyranose-320 as a tool for testing rice quality.展开更多
Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the cha...Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes,five kinds of typical commercial products were evaluated in this study.The differences in the volatile composition of the five products were investigated.Solid phase micro-extraction method was employed to extract the volatile compounds.GC-MS and electronic nose were applied to identify the compounds,and the data were analyzed using principal component analysis(PCA).A total of 62 volatile compounds were identified,including 8 alcohols,7 aldehydes,3 ketones,7 ethers,7 acids,3 esters,6 hydrocarbons,12 pyrazines,2 phenols,and 7 other compounds.The typical volatile compounds contributing to the flavor of shrimp paste were found as follows:dimethyl disulfide,dimethyl tetrasulfide,dimethyl trisulfide,2,3,5-trimethyl-6-ethyl pyrazine,ethyl-2,5-dimethyl-pyrazine,phenol and indole.Propanoic acid,butanoic acid,furans,and 2-hydroxy-3-pentanone caused unpleasant odors,such as pungent and rancid odors.Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species.These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method,enhance the accuracy of identification,and provide useful information for sensory research and product development.展开更多
In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and ...In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef.展开更多
目的探讨鼻中隔偏曲引起的主观鼻堵症状与鼻阻力和鼻声反射测量结果之间的相关性。方法利用HRR2四相鼻阻力计测量吸气、呼气过程的有效阻力（effective resistance in inspiration and expiration process, Reffin, Reflex）；吸气、呼...目的探讨鼻中隔偏曲引起的主观鼻堵症状与鼻阻力和鼻声反射测量结果之间的相关性。方法利用HRR2四相鼻阻力计测量吸气、呼气过程的有效阻力（effective resistance in inspiration and expiration process, Reffin, Reflex）；吸气、呼气过程的顶点阻力（vertex resistance in inspiration and expiration process, VRin, VRex ）；同时利用Eccovision鼻声反射仪测量距前鼻孔0～1cm，1～2cm，2～5em，5～7cm的鼻腔容积（nasalvolumefrom0～1em，1—2cm，2～5cm，5～7cm：V1，V1-2，V2-5，V5-7），鼻腔的最小横截面积（minimum cross—sectional area，MCA）及其距前鼻孔的趴离（the distance between the nostril to minimum cross—sectional area，MD）。结果第1组中，鼻堵症状的视觉模拟评分与鼻腔阻力、鼻腔容积及最小截面积差异无统计学意义。Reffin、Reflex、VRin、VRex分别和V1-2、V2-5、V5-7及MCA之间差异均无统计学意义；Reffin、Reflex、VRin、VRex在第1组与第2组间、第1组和第3组间差异有统计学意义，而在第2和第3组间差异无统计学意义；在第1组与第2组间、第1组和第3组间，V1、V1-2和MCA差异均无统计学意义，而V：。V。和MD差异有统计学意义；第2和第3组间，V1、V1-2、V2-5、V5-7、MCA和MD差异均无统计学意义。第1组的MD较其他2组明显后移，接近距前鼻孔2cm的位置。结论在有鼻堵症状的鼻中隔偏曲患者中，四相鼻阻力的测量结果和鼻声反射的测量结果无显著的相关性，鼻中隔偏曲引起的鼻堵症状不仅取决于偏曲的程度，而且取决于偏曲的范围。展开更多
目的呼出气中一氧化氮（nitric oxide，NO）含量是反映上下气道炎性反应程度的指标，为此测定健康成人经口和经鼻呼出气中NO含量，得到相应的参考值并分析其影响因素。方法健康成人80名（男20名，女60名），年龄18～44岁，中位数年龄25...目的呼出气中一氧化氮（nitric oxide，NO）含量是反映上下气道炎性反应程度的指标，为此测定健康成人经口和经鼻呼出气中NO含量，得到相应的参考值并分析其影响因素。方法健康成人80名（男20名，女60名），年龄18～44岁，中位数年龄25岁。采用耐尔斯（NIOX）呼出气NO测定系统，分别测定口呼出气和鼻呼出气中NO含量，进而采用多元线性回归分析法，研究性别、年龄、身高、体质量指数（body mass index，BMI）、测量时间和环境NO含量对检测结果的影响。结果①健康成人口呼出气NO含量为（17±8）×10^-9[95％可信区间：（0．3—33）×10^-9]；鼻呼出气NO含量为（819±211）×10^-9[95％可信区间：（400～1238）×10^-9]。②口呼出气NO含量与受试者身高呈正相关，回归方程：Y（口呼出气NO含量）=-58．524±0．457X（身高，cm），t=-2．985，P〈0．01。受试者的年龄、性别、BMI、测量时间和环境NO含量对口呼出气NO含量无显著影响。③健康成人鼻呼出气NO含量与年龄呈正相关，与性别呈负相关，回归方程：Y（鼻呼出气NO含量）=760．245±9．417X1（年龄）-111．222X2（性别），t=5．188，P〈0．01。患者鼻腔左右侧别、身高和BMI、测量时间和环境NO含量对鼻呼出气NO含量无显著影响。结论口、鼻呼出气中NO含量测定操作简便、灵敏度较高，是一种非侵袭性的临床检测手段，正常参考值可受到受试者性别、身高和年龄等因素的影响。展开更多
文摘China is one of the largest meat producing countries in the wodd. With the growing concern for food safety more attention has been paid to meat quality. The application of conventional test methods for meat quality is limited by many factors, and subjectiveness, such as longer time to prepare samples and to test. A sensor matrix was constructed with several separate air sensors, and tests were conducted to detect the freshness of the beef. The results show that the air sensors TGS2610, TGS2600, TGS2611, TGS2620 and TGS2602 made by Tianjin Figaro Electronic Co, Ltd could be used to determine the degree of freshness but TGS2442 is not suitable. This study provides a foundation for designing and making an economical and practical detector for beef freshness.
文摘Objective:To compare and correlate the efficacy of the NOSE score&the VAS score in determining the symptomatic benefit in patients undergoing septoplasty.Materials and methods:Eighty patients with deviated nasal septum undergoing septoplasty were included in the study.NOSE score&VAS score(out of 100)was documented before and after surgery.Results were correlated and compared statistically.Results:In the NOSE score,the most bothersome symptom was trouble breathing through the nose(85.83);followed by Nasal obstruction or blockage(82.50).Wilcoxon test showed significant improvement with NOSE score and VAS score in all patients at 1 month and 3 months.Spearman’s coefficient showed a positive correlation between the two,though the score improvement and patient satisfaction rate was significantly high with NOSE score.Conclusions:NOSE score and the VAS score both provide effective framework for evaluating treatment responses after septoplasty.However,the NOSE score showed higher improvement and better patient satisfaction rate when used to measure of nasal obstruction as compared to the VAS score.
基金support from the National Key R&D Program of China (2019YFD0901903)the Innovation Team Project of Hebei (Province) Modern Agricultural Industry Technology System (HBCT2018170207)the Postgraduate Research & Practice Innovation Program of Jiangsu Province (SJCX20_1426)
文摘Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.
基金support from the Doctoral Fund of Ministry of Education of China (No 20070224003)oversea research project of Hei-longjiang Province Education Agency, China (No1151HZ01)research project of Heilongjiang Province Education Agency, China (No 10531002).
文摘Four rice samples of long grain type were tested using an electronic nose (Cyranose-320).Samples of 5 g of each variety of rice were placed individually in vials and were analyzed with the electronic nose unit consisting of 32 polymer sensors.The Cyranose-320 was able to differentiate between varieties of rice.The chemical composition of the rice odors for differentiating rice samples needs to be investigated.The optimum parameter settings should be considered during the Cyranose-320 training process especially for multiple samples,which are helpful for obtaining an accurate training model to improve identification capability.Further,it is necessary to investigate the E-nose sensor selection for obtaining better classification accuracy.A re- duced number of sensors could potentially shorten the data processing time,and could be used to establish an application pro- cedure and reduce the cost for a specific electronic nose.Further research is needed for developing analytical procedures that adapt the Cyranose-320 as a tool for testing rice quality.
基金supported by the State Key Program of National Natural Science of China(No.31330060)the National Natural Science Foundation of China(No.31571865)
文摘Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes,five kinds of typical commercial products were evaluated in this study.The differences in the volatile composition of the five products were investigated.Solid phase micro-extraction method was employed to extract the volatile compounds.GC-MS and electronic nose were applied to identify the compounds,and the data were analyzed using principal component analysis(PCA).A total of 62 volatile compounds were identified,including 8 alcohols,7 aldehydes,3 ketones,7 ethers,7 acids,3 esters,6 hydrocarbons,12 pyrazines,2 phenols,and 7 other compounds.The typical volatile compounds contributing to the flavor of shrimp paste were found as follows:dimethyl disulfide,dimethyl tetrasulfide,dimethyl trisulfide,2,3,5-trimethyl-6-ethyl pyrazine,ethyl-2,5-dimethyl-pyrazine,phenol and indole.Propanoic acid,butanoic acid,furans,and 2-hydroxy-3-pentanone caused unpleasant odors,such as pungent and rancid odors.Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species.These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method,enhance the accuracy of identification,and provide useful information for sensory research and product development.
基金This work was part of the project“Research and Development of Nutrition and Health Processing for Halal Beef and Muttons”,and was financially supported by Ningxia Hui Autonomous Region Technology R&D Support Program as well as the“13th Five-Year Plan”(No.2016YFD0400703)of National Key Research and Development Program of China.
文摘In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef.
文摘目的探讨鼻中隔偏曲引起的主观鼻堵症状与鼻阻力和鼻声反射测量结果之间的相关性。方法利用HRR2四相鼻阻力计测量吸气、呼气过程的有效阻力（effective resistance in inspiration and expiration process, Reffin, Reflex）；吸气、呼气过程的顶点阻力（vertex resistance in inspiration and expiration process, VRin, VRex ）；同时利用Eccovision鼻声反射仪测量距前鼻孔0～1cm，1～2cm，2～5em，5～7cm的鼻腔容积（nasalvolumefrom0～1em，1—2cm，2～5cm，5～7cm：V1，V1-2，V2-5，V5-7），鼻腔的最小横截面积（minimum cross—sectional area，MCA）及其距前鼻孔的趴离（the distance between the nostril to minimum cross—sectional area，MD）。结果第1组中，鼻堵症状的视觉模拟评分与鼻腔阻力、鼻腔容积及最小截面积差异无统计学意义。Reffin、Reflex、VRin、VRex分别和V1-2、V2-5、V5-7及MCA之间差异均无统计学意义；Reffin、Reflex、VRin、VRex在第1组与第2组间、第1组和第3组间差异有统计学意义，而在第2和第3组间差异无统计学意义；在第1组与第2组间、第1组和第3组间，V1、V1-2和MCA差异均无统计学意义，而V：。V。和MD差异有统计学意义；第2和第3组间，V1、V1-2、V2-5、V5-7、MCA和MD差异均无统计学意义。第1组的MD较其他2组明显后移，接近距前鼻孔2cm的位置。结论在有鼻堵症状的鼻中隔偏曲患者中，四相鼻阻力的测量结果和鼻声反射的测量结果无显著的相关性，鼻中隔偏曲引起的鼻堵症状不仅取决于偏曲的程度，而且取决于偏曲的范围。
文摘目的呼出气中一氧化氮（nitric oxide，NO）含量是反映上下气道炎性反应程度的指标，为此测定健康成人经口和经鼻呼出气中NO含量，得到相应的参考值并分析其影响因素。方法健康成人80名（男20名，女60名），年龄18～44岁，中位数年龄25岁。采用耐尔斯（NIOX）呼出气NO测定系统，分别测定口呼出气和鼻呼出气中NO含量，进而采用多元线性回归分析法，研究性别、年龄、身高、体质量指数（body mass index，BMI）、测量时间和环境NO含量对检测结果的影响。结果①健康成人口呼出气NO含量为（17±8）×10^-9[95％可信区间：（0．3—33）×10^-9]；鼻呼出气NO含量为（819±211）×10^-9[95％可信区间：（400～1238）×10^-9]。②口呼出气NO含量与受试者身高呈正相关，回归方程：Y（口呼出气NO含量）=-58．524±0．457X（身高，cm），t=-2．985，P〈0．01。受试者的年龄、性别、BMI、测量时间和环境NO含量对口呼出气NO含量无显著影响。③健康成人鼻呼出气NO含量与年龄呈正相关，与性别呈负相关，回归方程：Y（鼻呼出气NO含量）=760．245±9．417X1（年龄）-111．222X2（性别），t=5．188，P〈0．01。患者鼻腔左右侧别、身高和BMI、测量时间和环境NO含量对鼻呼出气NO含量无显著影响。结论口、鼻呼出气中NO含量测定操作简便、灵敏度较高，是一种非侵袭性的临床检测手段，正常参考值可受到受试者性别、身高和年龄等因素的影响。
